SAFFRON RISOTTO WITH ROASTED FENNEL AND SPICY MUSSELS IN TOMATO SAUCE

January 31, 2015

This is a classic combination, and a great way to infuse summer in Spain into your winter. Saffron is the most expensive spice in the world. It is tasty and adds a vibrant sunshine colour to whatever you're cooking. which is why I chose to use it with this risotto.

For the risotto:
1 tbsp each butter and olive oil combined
1 1/2 cup Arborio rice (or other short grain rice will work)
2 shallots (chopped finely)
1 cloves garlic
1/2 cup dry white wine
5 cups seafood stock (stock cubes are fine, but I recommend making your own)
8 strands of saffron
2 tbsp grated parmesan
salt & pepper to taste
For the topping:
1 1/2 cups chopped tomatoes
2 cup cooked mussels
1 cloves garlic
3 tbsp chopped parsley
1 tsp lemon juice & zest
3 whole fennel bulbs
3 tbsp olive oil
salt & pepper to taste

-firstly, you'll start the risotto, sautee onions and garlic in a good nub of butter until transluscent -add arborio rice and stir around a few minutes until it's starting to colour -add white wine and...
See the full directions on my site

Nutritions

Calories
575

Sodium
635mg
26% DV

Fat
28g
43% DV

Protein
18g
37% DV

Carbs
74g
25% DV

Fiber
8g
34% DV